Peel and chop the carrots, into either batons or pennies. Boil in salted water until just tender. Drain well. Melt the butter in the pan until bubbling, on a lowish heat.

Stir in the garlic and fry for a couple of minutes. Add the sugar and cook for a further 2 minutes.

Pop the carrots back into the pan with the tarragon. Cook gently until the water from the carrots evaporates and they have a lovely, buttery shine. Season with a little salt and give the pan a good shake so that everything is coated with the garlicky butter.